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Chicken Handi (Creamy Boneless Handi Curry)

Tender boneless chicken simmered in a thick, creamy yogurt-tomato gravy with kasuri methi and ginger juliennes — dhaba style chicken handi at home in 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating 20 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Pakistani
Ingredients Equipment Method Notes

Ingredients
  

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For the Chicken
  • 1½ lbs boneless, skinless chicken, cut into 1½-inch cubes (breast or thigh both work) (700g)
  • 1 cup plain whole-milk yogurt whisked smooth
  • 1 tablespoon ginger garlic paste ​
  • 1 teaspoon salt ​
  • ½ teaspoon turmeric powder ​
For the Handi Gravy
  • 3 tablespoons ghee or butter + 1 tablespoon oil
  • 1 ​ large onion finely chopped
  • 2–3 ​ green chilies slit lengthwise (adjust to taste)
  • 1 tablespoon ginger garlic paste ​
  • 3 ​ medium tomatoes finely chopped (or 1 cup tomato purée)
  • 1 teaspoon Kashmiri red chili powder ​
  • 1 teaspoon cumin powder ​
  • 1 teaspoon coriander powder ​
  • ½ teaspoon garam masala plus ¼ teaspoon more for finishing
  • 1 teaspoon salt or to taste
  • ½ cup water ​
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For Finishing
  • ½ cup heavy cream plus extra for drizzling
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed between your palms
  • 1 inch piece fresh ginger cut into thin juliennes
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon butter optional, for extra richness

Equipment

  • ​ Handi or deep pan

Method
 

  1. In a large bowl, combine the chicken cubes with the whisked yogurt, ginger garlic paste, salt, and turmeric. Toss well, cover, and rest for 15–20 minutes at room temperature (or up to 1 hour in the fridge).
  2. Heat the ghee in a deep, heavy pan or handi-style pot over medium heat. Add the chopped onion and cook for 8–10 minutes, stirring often, until deep golden brown.
  3. Stir in the green chilies and ginger garlic paste; cook 1 minute until fragrant. Add the chopped tomatoes, Kashmiri red chili powder, cumin powder, coriander powder, garam masala, and salt. Cook for 6–8 minutes, stirring and mashing the tomatoes, until the mixture turns thick and the ghee starts to separate at the edges.
  4. Add the marinated chicken along with all its marinade. Pour in the water, stir well, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 12–15 minutes, stirring once or twice, until the chicken is cooked through (165°F / 74°C) and the gravy has thickened.
  5. Lower the heat and stir in the heavy cream, crushed kasuri methi, and the extra ¼ teaspoon of garam masala. Simmer gently for 2–3 minutes — don't boil hard after adding cream, or it can split. Taste and adjust salt. Stir in the optional tablespoon of butter.
  6. Top with ginger juliennes, fresh cilantro, and a swirl of cream. Serve the chicken handi hot, straight from the pot, with naan or tandoori roti.

Notes

Whisk yogurt smooth to avoid curdling; brown onions well for dhaba flavor; crush kasuri methi between palms before adding; leftovers keep 4 days refrigerated or 3 months frozen.